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Pan-Seared Venison With Rosemary And Dried Cherries

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1 1/2 teaspoons chopped fresh rosemary

1 teaspoon coriander seeds

1 large garlic clove

1 1/2 teaspoons extra-virgin olive oil

1 (1-lb) venison tenderloin

1/4 cup dry red wine

1/4 cup dried tart cherries

3/4 cup fat-free beef broth

1/2 cup water

1 teaspoon cornstarch

2 tablespoons black-currant jelly

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